Strange Delight

A New Orleans-leaning seafood spot with a pastel, 1950s-diner sense of fun: mint green tables and a carnival's worth of globe lights in the back dining room, high-tops up front for walk-ins, and bright red cocktails that look like they wandered in from a beach bar.

The thing to order is the fried shrimp sandwich — fat, cornmeal-crusted shrimp on pillowy milk bread with Duke's mayo and giardiniera. For a bigger night, start with Le Grande Remoulade, crab and shrimp in a zippy sauce with crudités, jammy eggs and spiced fried saltines, then move on to swordfish belly. A small plate of bread pudding often arrives at the end, on the house.